On Wed, 25 Apr 2012 08:23:07 -0400, S Viemeister
> wrote:

> On 4/24/2012 10:50 PM, Ed Pawlowski wrote:
> > On Tue, 24 Apr 2012 12:26:48 -0500, Ema >
> > wrote:
> >
> >> On 4/24/2012 11:24 AM, spamtrap1888 wrote:
> >>
> >>> Similarly for years they
> >>> carried King Arthur Flour before abruptly dropping it. Luckily I can
> >>> get it at Smart and Final. Neither product requires refrigeration,
> >>> both have a long sell-by date, both manufacturers are still in
> >>> business. So why the change?
> >>
> >> Recently, I noticed King Arthur Flour on the shelves at the stores here
> >> in Texas (it is not advertised, here). This flour is at least twice the
> >> price of other brands. Is there some reason I should try it? Just
> >> wondering.
> >>
> >> Becca
> >
> > My wife prefers it. She says breads rise better with KA and the
> > texture is better. I don't bake so I have no personal experience.
>
> Years ago I wouldn't have believed that, but having tested the theory
> myself, I agree with your wife.

So, bread is better with King Arthur and biscuits are better with
White Lily, the rest of us just work with what we can find at the
grocery store. Fortunately for me, I saw King Arthur on a shelf
somewhere within the last few months. Now I have to remember where I
saw it.

--
Food is an important part of a balanced diet.